Butterflied Indian Leg of Lamb

Is this a traditional Indian dish? Not in a fit. Is it delicious? You betcha. This is one of the most popular dishes from barbecue classes, because it's easy, so full of flavour and a lot more interesting than barbecued steak and bangers.

Serves:

3 - 6
Prep Time:

20 min
Marinating Time:

2 hr
Cooking Time:

20 min
Primary Ingredient:

Lamb
Type of Meal:

Main

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Ingredients

Whole

Leg of lamb

Butterflied, boneless

Marinade

1	Clove(s)	Garlic	minced
2	Tbsp	MasterFoods Ground Garam Masala
1/2	Tsp	MasterFoods Ground Cayenne
1	Tsp	MasterFoods Dried Mint Leaves
2	Tbsp	Lime Juice
1	Thumb(s)	Ginger	peeled and grated
3	Clove(s)	Garlic	minced
2	Whole	Spring onion(s)	sliced
1	Tsp	MasterFoods Sea Salt

Raita

1	Clove(s)	Garlic	minced
8	Leaves	Fresh Mint	very finely sliced
1	Cup(s)	Plain Yoghurt
1	Tbsp	Lime Juice
1	Whole	Tomato	peeled, seeded and diced
1/2	Cup(s)	Red Capsicum	diced
1/2	Cup(s)	Red Onion	diced
1/2	Cup(s)	Cucumber	Peeled, seeded and diced

Directions

To prepare raita combine all ingredients and refrigerate.

Combine all marinade ingredients in a food processor and blend to a smooth paste.

Place the lamb in a glass or stainless steel bowl and coat with all prepared marinade, cover and refrigerate for several hours or overnight.

Remove from fridge and bring back to room temperature for approximately one hour.

Preheat char grill or barbecue plate on a medium high heat.

Place marinated lamb onto hot plates, sear on each side for five minutes.

Reduce heat and close lid, cook for a further 15 to 20 minutes, or until meat is tender to touch.

Remove lamb and cover with foil, to retain heat.

Slice and serve with naan or pita bread, garnish with quartered lemons or limes and the prepared raita.